Classic Beef Stew
A hearty and comforting beef stew with tender meat and a rich, flavorful broth.
| Amount | Ingredient |
|---|---|
| 1 kg | Beef Stew Meat |
| 2 tbsp | Flour |
| 1 tsp | Salt |
| 1 tsp | Pepper |
| 2 tbsp | Vegetable Oil |
| 2 | Onions |
| 3 | Carrots |
| 3 | Celery |
| 1 l | Beef Broth |
| 2 tbsp | Tomato Paste |
| 250 ml | Red Wine |
| 1 tsp | Thyme |
| 2 | Bay Leaves |
| 2 tsp | Worcestershire Sauce |
| 500 g | Potatoes |
| Ingredients | |
|---|---|
| In a large bowl, toss cubed beef with flour, salt, and pepper. In a Dutch oven, heat oil over medium-high heat. Brown the beef in batches, then set it aside. 15 minutes cook |
| Add chopped onions, carrots, and celery to the Dutch oven. Sauté until they start to soften. Return the browned beef to the pot. 5 minutes cook |
| Stir in beef broth, tomato paste, and red wine. Season with thyme, bay leaves, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer for 2-3 hours. 180 minutes cook |
| Add diced potatoes and simmer for an additional 30-45 minutes until the beef and vegetables are tender. Adjust seasoning as needed. 45 minutes cook |
Serve the classic beef stew hot, garnished with fresh parsley. 1 minute serve |
